Hit 175° and pulled it off, took it inside and cut it up and bagged it for dinner tomorrow! Plenty juicy, and what a smoky hammy taste!
Brine recipe:
½ cup Altern[emoji]174[/emoji] sugar substitute (Splenda[emoji]174[/emoji] in a Walmart wrapper)
½ cup Altern[emoji]174[/emoji] brown sugar substitute (same..)
½ cup table salt
1 tsp. DQ Cure
½ gal. water in a large gallon pitcher
(You can use same brine for pork as well.. Canadian or regular slab bacon, spareribs, pig hocks, etc., and in beef for dried beef (double the salt), beef short ribs and flanken, anything you want to pickle, basically!)
Stir thoroughly, put chicken in and let soak in refrigerator for 2 or 3 days.
Pull out and rinse off, git 'er smokin'! Probe in thigh and breast until it reaches 175° internal. Enjoy!
Pops §§